This blog provides delicious,traditional, vegetarian, South Indian Recipes from my mother Chitra Amma's kitchen. There are few 'world recipes' as well!
Thanks to Shravan, Pranav, Akash, Tara, Guggs, Shankari, Adu and Appa Ramachandran for the photos!

FoodBuzz

Tuesday, July 27, 2010

Who does not like potato chips that too if it is home made? My maternal grand mother prepared potato chips with a difference. At a glance the fried chips looked like' khara sev' and no one could believe that it was all potatoes chopped so finely by my grand mother's deft hands. She cut the potatoes into thin uniform strips which resembled tooth picks! What ever grand mother prepared she did it with great passion and immense patience, turning out the best of dishes which every one in the family raved after.

After grand mother my sister has mastered the art of preparing the special potato chips. She has found a quick and easy way to prepare 'grand mother's chips' which tastes equally good. Here is her recipe for the ' urulaikizhangu chips with a difference'.

INGREDIENTS

Potatoes - 4Salt - 1/4 tspTurmeric powder - 1/4 tspOil - for frying

METHOD

1. Wash and peel potatoes.2. Grate the potatoes using the bigger holes in the grater and immerse the gratings in cold water for fifteen minutes.

3. Mix salt and turmeric powder in 1/4 cup of water and keep it aside.4. Drain the potato gratings and spread the gratings on a towel to remove excess water.

5. Heat oil in a kadai and drop a handful of potato gratings into the hot oil.6. Add 1/4 tsp of salt and turmeric powder solution while the potatoes are still hissing and bubbling.7. Stir frequently and fry the chips evenly till the colour starts changing into a deep yellow .8. Decrease flame immediately and remove the crispy chips using a perforated ladle and drain on a paper towel.9. Increase flame and fry the next batch.

Enjoy the yummy and addictive ' urulaikizhangu chips with a difference'.

Dear Jayashree and LG,The potato gratings will become mostly dry when drained and spread out on a cloth.Little bit of moisture is no problem.The moisture will be gone when the hissing stops.The chips will start becoming crisp very fast at this stage as more surface area is exposed to hot oil.Decreasing heat and removing the chips quickly will give the desired results.Potato gratings can be fried in a metal colander immersed in oil in the kadai.This makes it easier to remove the chips at one go without burning them, provided the tongs has a firm grip.Utmost care is needed while using this method.Thank you and wish you all the best.Chitra.

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Hello

Welcome to Chitra Amma's Kitchen.

I am Dibs. I am a born Foodie. I love to cook; love to eat; love to feed folks who appreciate good food. Blogging provides me a great way of documenting my mother, Chitra’s recipes, as a ready reference irrespective which time zone I live in. Amma honestly makes the best food I've ever had, and somehow, the anecdotes she tells us, make the dishes taste all the better.Most posts here are written by my mother Chitra. It’s her recipes, along with related reminiscences of people, places and anecdotes. She writes, I post!What started for a lark, has now become a serious hobby, drawing in participation from the whole family. My father, S.R. Ramachandran has started clicking away every dish made at home! Aunts, cousins, siblings, contribute to photos, and ask for recipes.We try to illustrate implements such as utensils, grinding stones and so on from the ‘pre-electric-mixer’ days wherever possible. We hope this will make an interesting read for future generations, on how food was cooked in earlier times!The site is still in its infancy, and slowly evolving, as our skills improve! We invite your comments, ideas, and questions, and will attempt answering them.

Thank you for your visit, and we hope you enjoy your stay at Chitra Amma’s Kitchen.